Well the year has been flying by and Valentine’s Day will be here in a flash. When I first met my husband we would go out to a nice place to eat but 11 years later we prefer a nice evening at home with a fabulous home cooked meal. We ‘unplug’ from our devices for the night so we don’t get distracted with the internet and phone calls. Arnab is allowed to take the nightly call from his parents in India but that is it. This year will be especially fantastic as marketing the new cookbook I co-authored with my mom has been totally exhausting.
If for whatever reason you are gluten-free don’t miss our new cookbook available in paperback and ebook. www.thewhiskandthespoon.com/cookbook
Since I am a proverbial chocoholic this chocolate souffle dessert is right up my alley. Chocolate souffle is light as air, easy to whip up, and bursting with chocolate flavor. You need not be a seasoned chef to whip up this delish dessert.
The Kahlua infused whip cream is as perfect a match for this chocolate souffle recipe as can be. Make this for your sweetie this Valentine’s Day and they are sure to be impressed. No fancy four star restaurant needed.
Happy Valentine’s Day!
4 ounces bittersweet chocolate, cut in chunks
2 egg yolks, whisked
4 egg whites
1/4 cup sugar
1/8 tsp. cream of tartar
1/2 tsp. vanilla
For Kahlua Whipped Cream:
1 cup heavy whipping cream
1 Tbsp. sugar
2-3 Tbsp. Kahlua
Move oven rack to lowest position. Preheat oven to 400 degrees and prepare 4 small ramekins by brushing with melted butter and sprinkling with sugar. Set aside.
Melt chocolate over simmering water. Remove from heat and allow to cool slightly. Stir in yolks, whisking well.
Beat whites and cream of tartar on medium-low until soft peaks form. Turn mixer to medium-high and beat in sugar very gradually. Beat until stiff peaks form.
Stir 1 cup whites into chocolate mixture, then add chocolate mixture to the rest of the whites, folding in gently.
Spoon mixture into soufflé dishes. Run the end of your thumb around the inside edge of each ramekin. Place dishes on baking sheet and bake for 14 minutes.
Meanwhile, beat whipping cream with sugar until correct consistency. Beat in Kahlua. Refrigerate until ready to serve.
When soufflés are done, remove from oven and serve immediately with Kahlua whipped cream.